Chocolate Cassava Pudding

Chocolate Cassava Pudding
Image © Sarina Bland

“While chocolate in all forms is irresistible, the addition of cassava to this chocolate pudding brings heft and decadence. Licking your spoon is not optional, it is mandatory.” – Sarina Bland, TriniGourmet

Chocolate Cassava Pudding
Course: Breads, Cakes & Pastries
Cuisine: Caribbean
Servings: 4
Author: Sarina Bland
  • 1 ½ cups cassava cubed
  • 2 cups chocolate almond milk
  • 1/4  cup sugar
  • 1 14-oz can cream of coconut
  • 1/2  cup bittersweet chocolate grated
  • 1/4  tsp. salt
  • 4 dashes Angostura bitters
  1. Blend cassava with 1/2 cup chocolate almond milk until liquified.
  2. Pour liquid into a medium saucepan with remaining chocolate almond milk over medium heat until it’s a slight simmer. Add sugar, coconut cream and salt.
  3. Reduce heat to low, whisk constantly until mixture thickens (approx. 15 minutes). Whisk in chocolate and bitters.
  4. Remove from heat. Serve garnished with added grated chocolate and desiccated coconut.
Cook's Notes

- If you have a sweet tooth you definitely want to use Cream of Coconut but for a more muted finish substitute with sweetened coconut milk. - Pair with a Tawny Port for an extra-special finish.


This recipe was published in the December 2015 edition of Cooking Sense magazine.
Sarina Bland

Author of the award-winning blog TriniGourmet, Sarina helps food lovers around the world add a dash of Caribbean Glam to their tables.

No Comments Yet

Comments are closed